Thursday, September 23, 2010

My 16-year old cousin, Brittany, made this a few months ago when we went to visit her and her family. She got the recipe from one of those recipe cards you get in the mail asking you to join. It might have been Grandma's Kitchen. It was very good. My son liked it too. I had her text me the recipe the other evening so tonight we made it. It came out so delicious.

This recipe is from Sandra Lee Semi-Homemade, September/October 2010 issue. I actually made this last week. I liked it, but my son did not. It's just he is not the biggest fan of pork chops. I did make one with just BBQ sauce on it and he ate that.

2. In a small bowl, whisk together mustard, oil and Italian seasoning. Season the pork chops with salt and pepper; then, brush both sides of chops with mustard mixture. Press Parmesan into both sides of chops.

3. Place chops on prepared baking sheet. Bake about 10 minutes or until just cooked through.

Monday, September 13, 2010

I have no idea where I got this recipe from. I haven't made it in years. My husband used to love it, so it's been 8 years or so since I made it! It's really easy and delicious. My son kept saying how good it is. We decided next time to double the toppings. There just wasn't enough soup and cheese for the rice...and dipping bread...

Ingredients:

8 skinless, boneless chicken breasts (used a package of 3)

4 sliced Swiss or American cheese, each cut in half (I used Swiss)

1 can (10-3/4 oz) cream of chicken soup

8 thin tomato slices (omitted)

2 T butter, melted

1/2 cup Pepperidge Farm Herb Seasoned Stuffing

Hot cooked rice

Directions:

In 3 quart oblong baking dish, place chicken. Top with cheese. Stir soup and spread over cheese, top with tomato. Combine butter and stuffing; sprinkle over tomato.

This month's Have the Cake is soft pretzels. Thanks, Rena, for choosing this for our theme! I have not made soft pretzels in my teens! I love to eat pretzels. I was originally going to do a copy cat of Auntie Ann's pretzels. My I found this one in my recipes that I wanted to try. I used to get the recipe cards from Grandma's Kitchens and this was one of them. It looked simple and I had all the stuff. I made these yesterday.

It was super simple. I didn't really enjoy rolling the dough out. The recipe called to make 30. They must be very thin pretzels. I made my thick....I got 9! These came out sooooo delicious! I will make these again and again.

Ingredients:

1 envelope dry yeast

1 1/2 cups war mater (110-115 degrees)

3 cups all-purpose flour

2 tsp sugar

1 tsp salt

1 large egg, beaten

1 T coarse salt

Directions:

1. Dissolve yeast in warm water in a large bowl. Sift flour, sugar and salt into yeast mixture and mix well.

Sunday, September 12, 2010

I found this recipe in the September/October 2010 Cooking With Paula Deen magazine.I don't usually cook with chorizo and now I remember why...greasy! I made it for myself since Jimmy does not eat eggs. So, I have breakfast for tomorrow!

This tasted great. I think hashbrowns would taste great in it as would regular breakfast sausage.

Saturday, September 11, 2010

This is my first entry for the Martha Stewart Cupcake Club. What a great month to enter! The recipe was on page 104 of the Martha Stewart Cupcake book. These were so delicious! I made these Thursday. We actually did not have anywhere to go, which was nice. It's been crazy since school started....marching band, scouts. My son is now Freshman class Vice President! We have two new people at work.

These were easy to make and very yummy! I just had to wait til the next day to try them. Since I did not have enough muffin tins, I halved the recipe.

Thursday, September 9, 2010

Last week's My Girl Paula was bread. I almost forgot to do it! Tonight, I actually did not have any where to go (Miracle!) so I made a meatloaf for dinner and baked! This recipe is from the Lady & Sons II cookbook. The recipe was super easy to make and DELICIOUS! You really must try it!

Ingredients:

One 10-inch can crushed pineapple, drained, juice reserved

1/2 cup packed light brown sugar

1/4 cup (1/2 stick) butter, at room temperature

10 maraschino cherries

One 12-oz package refrigerated buttermilk biscuits (10 count)

Directions:

Preheat over to 400 degrees. Grease 10 cups of a muffin tin.

Combine the pineapple, sugar, and butter, and mix well. Divide the pineapple mixture evenly among the muffin cups. Place a cherry in the center of each muffin cup. Place one biscuit in each cup on top of sugar and pineapple mixture. Spoon 1 tsp pineapple juice over each biscuit.

Bake for 12-15 minutes, or until golden. Cool for 2 minutes. Invert the pan onto a plate to release the biscuits. Serve warm.

I found this recipe in the Paula Deen Best Dishes 2009 magazine. I had all the ingredients..so why not! I made it Monday for breakfast. It was really easy to make. The pancakes were awesome! But, I could have done without the cinnamon cream. Just didn't do it for me!

Ingredients:

1 1/4 cups all purpose flour

3 T sugar

2 tsp baking powder

1/4 tsp salt

1 cup whole milk

2 large eggs, separated

3 T butter, melted

1/2 cup miniature semisweet chocolate morsels

4 T butter, divided

Cinnamon Cream (recipe follows)

Directions:

Preheat griddle to 350 degrees.

In a large bowl, combine flour, sugar, baking powder and salt.

In a small bowl, combine milk, egg yolks, and 3 T melted butter; add to flour mixture, whisking until smooth.

In a small bowl, beat egg whites at medium high speed with an electric mixer until stiff. Gently fold into batter. Fold in chocolate morsels.

Sunday, September 5, 2010

This recipe is from the September/October 2010 Sandra Lee Semi-Homemade magazine. My son agreed that it looked like one to make. It was super easy for a weeknight and tasted good. It says 4 servings, but I think it was more like 6. I had a ton left over. It needed some liquid added to it when re-heating. But, otherwise, we liked it alot.

Ingredients:

2 (14-oz) boxes mac and cheese dinner

1/2 cup water

1 lb ground chuck

2 T chili mix

Directions:

1. In a large heavy-bottomed pot, prepare macaroni according to package directions. Stir in 1/2 cup water; remove from heat. Cover and keep warm.

2. In a large skillet over medium-high heat, cook ground beef, stirring occasionally until browned and crumbly. Drain well and return to skillet.

3. Stir in chili mix and macaroni mixture. Cook, stirring occasionally, over medium-high heat for 3-4 minutes or until heated through and bubbly.

About Me

I am a single mom with two kids - a 16 year old son who lives with me and a 27 year old daughter who lives less than mile away. I like to cook and I love to try new dishes. I especially love when either kids spends time in the kitchen with me.